Print

Eggs Benedict Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

Classic Eggs Benedict features toasted English muffins topped with slices of ham or Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce, garnished with fresh herbs for a delightful brunch favorite.

Ingredients

Butter and Muffins

  • 6 tablespoons salted butter
  • 6 English muffins, cut in half

Eggs and Toppings

  • 12 poached eggs
  • Slices of ham or cooked Canadian bacon (about 12 slices)
  • ¼ cup minced fresh herbs (chives, parsley, or dill)

Sauce

  • 1 cup hollandaise sauce

Instructions

  1. Preheat the oven: Set your oven to 375°F and place a rack in the center position to ensure even heat distribution for toasting the muffins.
  2. Toast the English muffins: Spread ½ tablespoon of salted butter on each English muffin half. Arrange them buttered side up on a large sheet pan. Bake for about 10 minutes until they turn golden brown and crispy.
  3. Prepare other components: While the muffins are toasting, gently reheat the poached eggs and hollandaise sauce according to their recipes or instructions, ensuring they are warm but not overcooked.
  4. Assemble the Eggs Benedict: Place the toasted muffin halves on a large serving platter. Add a slice of ham or Canadian bacon on each muffin half, top with a warm poached egg, and generously drizzle hollandaise sauce over the top.
  5. Garnish and serve: Sprinkle the minced fresh herbs over the assembled Eggs Benedict for freshness and flavor. Serve immediately to enjoy the warm and creamy combination.

Notes

  • To poach eggs perfectly, use fresh eggs and simmer gently in water with a splash of vinegar.
  • Hollandaise sauce can be made ahead but should be gently reheated before serving to avoid curdling.
  • Substitute ham or Canadian bacon with smoked salmon or spinach for variations.
  • Keep the components warm prior to assembly to maintain the ideal serving temperature.

Find it online: https://marthatasty.com/eggs-benedict-recipe/